Egg parathas recipe

This is actually a breakfast recipe and  I make these when I run out of ideas for morning spree. This is flaky enough and must be eaten while it's hot. I feel once it cool then the filling is dull. But otherwise it's so much to have . I feel the months are passing by without any clue.  I am pulling up recipes and I wanted to pile up more for this month and it's already over. but it just feels good to be back to blogging. The hang over of the flood threat especially our area is still there  but Alhamdulillah, it didn't clog as we thought it would .it was scary, though as the thought of really flooding gave us frights .  The unexpected mud slides caused very heartbreaking deaths in those areas. On one side of the climate being so cozy I asked my AJ " why are the nights not long enough for sleep ..it's like I just laid  for a few minutes. it's been so long as I slept well coz for my THS problem.  My visits to the doctor helped me to come on track with my routine work and balance.

Ingredients
FOR DOUGH:

• 2 cups All Purpose Flour / Maida -
• 1 tablespoon Sooji / Rava / Semolina -
• Salt to taste
• 2 teaspoon Sugar
• 2 tablespoon Oil or Ghee
• 1/2 cup Warm Milk
• Warm Water as needed

FOR FILLING:

• 6 Egg -
• 2 onion  large chopped finely
• 2 Green Chillies
• 4 Coriander Leaves
• 2 Fennel Seeds
• 1 teaspoon Chilli Powder
• 1 teaspoon pepper Powder
• 1 teaspoon Garam Masala Powder
• Salt to taste
• 1/4 cup Leftover Chicken Gravy
• Oil or Ghee for making paratha

Instructions

• Take flour, sooji, salt, sugar and ghee in a bowl and mix well.
• Add water and milk and shape it into a soft dough. Apply oil over it and cover with a damp cloth.
• Leave aside for 1 to 2 hours.
• Take all ingredients for filling in a bowl and mix well.
• Take a small portion of dough, roll it thin. Apply ghee over it.
• PLace it in a hot tawa, spoon some egg mix in and spread evenly. Fold from all sides.
• Apply oil or ghee and cook till golden on both sides. Keep cooking on low heat.
• Once it is cooked.
• Remove and serve.

Read More

Butter kulcha

I love kulchas and naans  a lot, even if there are no sides to go with it. I would  have just in a perfect way to eat with barely nothing aside no curries or dips , just like that! There are times when I run out of flour this being the reason I cook a lot of butter naan and kulchas often for breakfast since I forget I had used up all what I had to make for tiffins too  If you are thinking, too much plian flour and so on well that's also true but I still don't bother I trick by doing a cup of wheat flour at times and still I get good results. It tastes so close to cooked tandoori style . It may be just my thought… During these times, I  also added few herbs so make it nutritional so there is  no guilt feeling I am having too much flour these days .

Here is another one for you using wheat flour
Instead  of plain flour . These  look just same with , but brown in color. I picked up a small pack of chopped parsley  and mixed in herbs since it interested me. The first thing I made with it was buttery herbs and grilled stove top. It looks so similar to the restaurant ones Apart from that, there is no difference at all.  Off to the recipe…the recipe is the authentic kulcha recipe addapted from my cousin's restaurant... It super soft and yummy.

Ingredients

• ½ cup milk
• 1 cup All Purpose Flour / Maida - 1 cup + more
• 1 tablespoon Sugar
• 1 teaspoon parsley
• Salt - to taste
• 2 tblsp oil
• 1/2 teaspoon baking Soda
• Butter as generously needed

Method

• In mixing bowl take milk, sugar, salt, baking soda, oil in a bowl . Mix well. 
• Knead to soft dough adding in some flour  
• Cover and set aside for 30 mins.
• Divide the dough and  roll on floured surface 
• Take a pan and apply some water and place the flatten dough . 
• Invert the pan and heat the dough upside down on the flame .
• You will see some hot bubbles .
• Take it out on plate . Apply some butter . And. Serve hot.

Read More